K's Grill

Year by year

Inspections

1. Apr 22, 2025 Routine Score 92
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     There was no hot water at handwashing sink at the time of inspection. Because facility is not in use, the hot water to the hand sink has been turned off. Provide hot water temperature at least 100F and no greater than 130F.

     Code MCO 188.380

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Hoods were observed soiled at the time of inspection. Since facility is not currently in use, clean hood baffles and also employ a professional company to do a full cleaning of the exhaust hoods before operating. Ensure sticker from company is provided on hoods or provide invoice to inspector at time of inspection.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no sanitizer test kit located on site. Facility is not in operation, so before opening, provide a sanitizer and corresponding test kit for sanitizing food equipment and food contact surfaces.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

     There was no chemical sanitizer on site at the time of inspection. Since the facility is not currently operating, provide chemical sanitizer for the 3 basin sink set up before resuming operation.

     Code MN Rule 4626.0721B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Handwash sink did not have soap at time of inspection because facility is not currently operating. Provide soap at hand sink and keep supply stocked at all times before resuming operation.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There was no single use towelling available at the handwash sink because the facility is not currently operating. Before resuming operation, provide supply of paper towels at handwashing sink and maintain stocked during operation.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Provide a CFPM (Certified Food Protection Manager) for the facility. Facility is not currently operating, so once facility resumes business, provide a CFPM registered with the State of Minnesota (MN). Provided link with CFPM information with emailed report to operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Facility is not in operation at this time. Before opening, provide a thin tipped thermometer for measuring temperatures of thin meats and other foods and maintain it on site at all times.

     Code MN Rule 4626.0705B

2. Apr 19, 2023 Follow-Up Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     There is no current Certified Food Protection Manager (CFPM) for the establishment. Complete approved course, and once completed, register with the State of Minnesota (MN) to complete requirement. Initial CFPM application was sent to operator with emailed routine inspection. Once MN registration is complete, keep certificate on site in establishment for inspector verification.

     Code MN Rule 4626.0033A

3. Apr 5, 2023 Routine Score 86
   • Not serious Priority 3

     Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

     There is no chemical sanitizer on site to be used to wash dishes in the 3 basin sink. Dishes are washed with soap and water according to the Person in Charge (PIC). Dishes are washed at the end of the night, so inspector required commercial sanitizer to be purchased by the end of the day and notification provided as proof. Use sanitizer according to directions on manufacturer's instructions to sanitize food contact surfaces. Retrain employees to wash dishes and equipment using wash with soap and water, rinse with clear water and immerse in sanitizer water to fully clean and sanitize.

     Code MN Rule 4626.0721B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There is no sanitizer test kit available on site. Discussed with Person In Charge to obtain appropriate test kit for the sanitizer they use in establishment. Maintain on site and monitor sanitizer concentrations daily.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Ready-to-use tongs were observed stored on oven handle in kitchen area. Discussed with Person In Charge (PIC) that storing tongs on oven handle could allow them to be contaminated before use. PIC moved tongs to dish area to be washed immediately. Store tongs where they are not able to be contaminated and maintain. Scoops were observed stored in bulk containers of bulgur wheat and rice without handles or the handles were touching the food. Provide scoops with handles and maintain them out of the food to prevent contamination.

     Code MN Rule 4626.0275C

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Several packaged to-go containers of cooked fufu was observed sitting on top of the hot hold unit holding at 94F. Fried beef sambusas and beef pies were observed hot holding in the fryer basket at 73F and 72F. After discussion with Person In Charge (PIC) it was found that these foods are cooked hot and then sit in the fryer basket or on top of the hot hold unit until an order is placed, then they are reheated in the fryer or microwave to serve to customers throughout the afternoon and evening. Discussed with PIC that hot foods need to be either cold or hot to keep food safe for customers. PIC opted to cool fried sambusas and beef pies and then refrying them upon order. PIC opted to keep fufu hot in the hot unit at 135F or above. Foods were discarded after 4 hours from time of heating. Retrain employees so they know to monitor and maintain all hot TCS foods at or above 135F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     The Person In Charge (PIC) was not able to demonstrate knowledge of hot holding temperatures for foods that were being held for service during the inspection. The PIC could not demonstrate knowledge of cooling during the inspection. A thermometer was also not on site to monitor food temperatures. Retrain in food safety risk management procedures for food handling and holding and apply safe methods to establishment practices. The Person In Charge was not ensuring that sanitizers were being used in the establishment's ware washing procedures and did not know of the food safety procedures for cleaning and sanitizing food contact surfaces. Retrain employees so that they are knowledgeable in the food establishment's cleaning and sanitizing procedures.

     Code MN Rule 4626.0030DEFGHI

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     There was no thin-tip food thermometer available on site at the time of inspection to monitor hot holding or cooking or cooling temperatures. Provide a thin-tip food thermometer and maintain on site to monitor food temperatures.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     There is no current Certified Food Protection Manager (CFPM) for the establishment. Complete approved course, and once completed, register with the state of Minnesota (MN) to complete requirement. Will send initial CFPM application for the State of MN with emailed report. Once MN registration card is obtained, keep on site in establishment for inspector verification during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     The Person In Charge (PIC) was ensuring the following were being performed: Proper Hot Holding Temperatures Proper Sanitizer Concentration Effective Sanitizing of Equipment Guidance documents on food handling procedures and sanitizers were provided to operator with emailed report. On-site education by inspector was provided as well. Retrain and ensure the above tasks are being performed.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     There was no procedure for clean up of vomiting or diarrheal incidents. A copy of a vomit/diarrhea cleanup procedure was provided with emailed report. Keep on site for reference to prepare for and respond to a vomiting/diarrheal incident.

     Code MN Rule 4626.0123